Maintaining nutritional adequacy during a prolonged food crisis (Oak Ridge National Laboratory. ORNL) PDF
Preview Maintaining nutritional adequacy during a prolonged food crisis (Oak Ridge National Laboratory. ORNL)
MAIN OAK OPERATED BY UNION CARBIDE CORPORATION FOR THE DEPARTMENT OF ENERGY I Printed in the United States of Amrim. Availiable from iN,atictml Technicall Information Sewice US. CFepament d 60mrc.e 5285 Polrt Rqmh Road, Sipringfield, Virginia 221611 PIlica: Printed Caw $6.50;M icrofiche $3.00 * , t I I ORNL-5352 Dist. Category UC41 Contract No. W-7405-eng-26 ENERGY DIVISION MA1N TA I NI N G N UTR IT1O NAL ADEQUACY DURING A PROLONGED FOOD CRISIS Kay B. Franz, Consultant Cresson H. Kearny AUGUST 1979 OAK RIDGE NATJONAL LABORATORY Oak Ridge, Tennessee 37830 operated by 1 3 445b 0021893 0 3 Contents FOREWORD ...................................................................... vii ............................................................ ACKNOWLEDGMENTS ix ....................................................................... SUMMARY xi . ............................................................... 1 1NTRODUCTION 1 2 . NUTRIENT NEEDS ............................................................. 3 ................................................................... 2.1 Overview 3 ...................................................................... 2.2 Water 4 ........................................................................ 2.3 Salt 5 ............................................................... 2.4 Carbohydrate 5 ..................................................................... 2.5 Energy 5 ..................................................................... 2.6 Protein 7 ........................................................................ 2.7 Fat 9 .................................................................. 2.8 Vitamin A 10 ................................................................... 2.9 Vitamin D 11 ..................................................................... 2.10 Thiamin 12 2.1 1 Riboflavin .................................................................. 12 2.12 Niacin ...................................................................... 12 2.13 Vitamin B-6 ................................................................. 13 2.14 Folacin ..................................................................... 13 ... 2.15 Vitamin B-12 ................................................................ 14 2.16 Vitamin C .................................................................. 14 2.17 Calcium .................................................................... 15 2.18 Magnesium ................................................................. 16 2.19 Iron ........................................................................ 16 2.20 Zinc .................................................................. ........ 18 2.21 Iodine ...................................................................... 18 .................................................................. 2.22 Potassium 19 2.23 Summary of Emergency Dietary Recommendations .............................. 19 iii iv 3 . APPLICATION OF NUTRIENT RECOMMENDATIONS TO ......................................................... PRACTICAL RATIONS 21 ................................................................. 3. I Background 21 ................................................ 3.2 Acceptability of Food Supplies 21 4 . RECOMMENDATIONS OF THE FOOD AND AGRICULTURE ORGANIZATION ... 23 5 . LONG-TERM SURVIVAL RATIONS IN THE UNITED STATES .................... 25 ................................................. 5.1 Single-Food Survival Rations 25 5.2 Wheat ...................................................................... 30 ........................................................................ 5.3 Rice 30 ....................................................................... 5.4 Corn 30 5.5 Legumes .................................................................... 30 5.6 Cereal-Legume Rations ....................................................... 32 ............................................. 5.7 Cereal-Legume-Dry Milk Rations 39 ................................................................... 5.8 Summary 42 6. INFANTS AND YOUNG CHILDREN ............................................. 46 6.1 Dietary Needs of Infants ...................................................... 46 ................................................................. 6.2 Solid Foods 48 6.3 Children Older Than 1 Year ................................................... 48 7 . PREGNANCY AND LACTATION ................................................ 49 ................................................................ 7.1 Introduction 49 ...................................................................... 7.2 Energy 49 ..................................................................... 7.3 Protein 50 .................................................................. 7.4 Vitamin A 50 .................................................................. 7.5 Vitamin D 50 ........................................................................ 7.6 Iron 50 .................................................................... 7.7 Calcium 50 ............................................... 7.8 Thiamin, Riboflavin, and Niacin 50 ..................................................................... 7.9 Folacin 5. 1 .................................................................... 7.10 Vitamin C 51 ................................................................... 7.11 Summary 51 ..................................................................... REFERENCES 52 APPENDIX A . RADIOACTIVE FALLOUT AND FOOD .............................. 55 ........................................................ References for Appendix A 55 APPENDIX B. COMPARISON OF NUTRIENT RECOMMENDATIONS MADE BY ................................................. VARIOUS GROUPS 56 ........................................................ References for Appendix B 61 V APPENDIX C . NUTRITIONAL VALUE OF GERMINATED SEEDS .....................6.2. . .................................................................... C.l Vitamin C 62 ................................................................... C.2 B Vitamins .. 64 ........................... .......................... C.3 Carotene and Vitamin A 64 ...................................................................... C.4 Protein 65 ....................................................................... C.5 Caution 67 .................................................................. References for Appendix C 57 APPENDIX D . SOME SUGGESTIONS FOR USING WHEAT, CORN, AND OTHER .................................................. GRAINS AND LEslUMES 69 .......... D.l Need for Disseminating Suggestions for Using Unprocessed Survival Foods 69 ........................................................................ D.2 Wheat 69 .................................................... D.2. I Expedient Processing 69 ...................................................... D.2.2 Expedient Cooking 70 ............................................................................. D.3 Corn .. 71 ........................................... ............................ D.4 Other .Grains 72 .............................................................................. D.5 Legumes 72 ..................................................................... References for Appendix 'D 73 . APPENDIX E RADIOACTIVE IODINE AND THE PROPHYLACTIC U.SE OF ...................................... STABLE POTASSIUM IODIDE 74 ......................................... E.1 Prophylactic Doses of Potassium Iodide 76 ........................... E.2 Ways to Obtain Potassium Iodide for Prophylac.tic Use 77 E.3 Practical Expedient Ways to Prepare and Take a Saturated Aqueous Solution .......................................................... of Potassium Iodide 77 ........................................................ References for Appendix E 78 APPENDIX F . PROCEDURES FOR ,.OBTAIN,INGS AFE WATER UNDER ............................................... EMERGENCY CONDITIONS 79 .................................................................. F.l Disease Organisms 79 ...................................................... 'Methods of emergency disinfection 79 1 . Boiling ....................................................................... 79 . ........................................................ 2 Chemical treatment 79 a . Chlorine ................................................................ 79 b . Iodine .........................................................................8.0.. .................................................................... .F .2 Radioactivity in Water 81 ........................................................... Possible water sovrces 81 .............................. Removing radio.ac,titixe p.a:rticles .and .dissolved radjo.nuclides 81 . ................................................................. 1. Boiling-water still 81 . ....................................................................... 2 Expedient filters 82 3 . .Settling and filtering ..................................................................%.. 3 . ............................................................. 4. Letting .c pntaminated water stand 83 .................................................................. References for A.ppendix F 84 vi APPENDIX G. METHOD FOR STERILIZING INFANT FEEDING UTENSILS ................................................ WITHOUT BOILING 85 ..................................................................... The Utensils 85 .................................................................... Feeding Time 85 ........................................................ References for Appendix G 86 APPENDIX H . NUTRIENT COMPOSITION OF SOME COMMON FOODS IN ........................................... 100-g EDIBLE PORTIONS 87 APPENDIX I . CONVERSION TABLES ............................................. 90 APPENDIX J . WEIGHT-VOLUME CONVERSION TABLES FOR FOODS ............ 91 . ........................................................ APPENDIX K GLOSSARY 93 Foreword Large and welldispersed food reserves are a recognized essential part of the preparations to survive a nuclear war. The largest food reserves in a long-term survival situation would be unprocessed grains, beans, and a few other elementary foods. There is need for a manual on the efficient use of basic foods, both to inform persons accumulating emergency stocks before a possible food crisis arises and to guide those having responsibilities for the postattack distribution and use of available foods. Civil defense researchers at the Oak Ridge National Laboratory (ORNL) have worked intermittently for years developing and field-testing improved expedient means to process and cook whole grains, soybeans, and other foods not included in the normal American diet. They also have devised better expedient ways to carry and store water and to remove radioactive and other contaminants from water. However, ORNL does not employ a nutritionist with first-hand experience in combatting serious malnutrition or in making preparations to alleviate possible famines. Therefore, the Emergency Technology Program (of the ORNL Energy Division) sought the services of a nutritionist with the necessary background and a strong interest in survival problems. Kay B. Franz, assistant professor in the Food Science and Nutrition Department of Brigham Young University, admirably met all of ORNL’s requirements. Her background for the pioneering work of writing most of this report includes three years spent directing nutrition and health teams working with local resources to help seriously malnourished Indians in southern Mexico. She also has been involved in nutrition education programs in three countries. Kay Franz’s academic training includes a B.S. in nutrition from the University of California at Berkeley, an M.S. in food and nutrition from Brigham Young University, and a Ph.D. in nutrition from the University of California at Berkeley. Cresson H. Kearny Emergency Technology Program Energy Division vii 0
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